Cauliflower Soup with Tahini

With this particular winter soup, healthy and delicious are found in a single fantastic recipe! Each serving has only 141 calories and there is no cholesterol in this creamy cauliflower soup. It is super easy and fast to make, but has an extra array of flavors from tahini paste and smoked paprika and extra spice from hot pepper flakes. Roasted cauliflower florets makes a nice garnish for this soup. Enjoy!

Ingredients for roasted cauliflower florets

2 cups of small cauliflower florets

1 tablespoon of olive oil

Salt and pepper to taste

Ingredients for the soup

1 tablespoon of olive oil

1 yellow onion chopped

3 garlic cloves chopped

¾ teaspoon of smoked paprika

¼ teaspoon of hot pepper flakes

1 large cauliflower, cut onto medium pieces

1 small yellow potato, chopped

6 cups of vegetable broth

1 teaspoon of salt

¼ cup tahini paste

2 tablespoon s of fresh lemon juice

1/3 cup chopped dill

Preheat oven to 425 degrees Fahrenheit.

Toss small cauliflower florets with 1 tablespoon of olive oil. Place them in a single layer on parchment-lined baking sheet.

Roast the cauliflower until golden brown and crispy, for about 20 minutes.

In the meantime, prepare the soup. In a large pot, heat olive oil on medium-high heat, add onion and cook for about 6 minutes, add garlic, smoked paprika and hot pepper flakes and cook an additional 1 minute, stirring frequently.

This recipe was inspired by a recipe found in Clean Eating from January/February 2017.

Prep time: 25 minutes

Active cook time 30 minutes.

Total time: 55 minutes

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